Use tomatoes and peppers from your garden to make your own home-canned salsa, as hot or as mild as you like it.

• 10 cups peeled, seeded and chopped fresh tomatoes
• 5 cups seeded and chopped green bell peppers
• 2 to 2-1/2 cups seeded and chopped chile peppers
• 5 cups finely chopped onions
• 1-1/4 cup apple cider vinegar
• 3 garlic cloves, minced
• 3 tsp. salt
• Optional, for extra hot salsa -
  1/2 to 1 tsp. Tabasco or similar hot pepper sauce - according to taste

Preparation -
Combine all the ingredients in a large stockpot. Bring a boil. Reduce heat and simmer for 10 to 12 minutes. Wipe the jars rims with a clean damp cloth. Ladle the salsa into 6 - 1 pint canning jars, leaving 1/4" headspace. Place the caps and bands on the jars. Place the filled jars in a boiling water bath canner and process for 15 minutes. Yield - about 6 pints salsa.